Spanish Potato Omelet (Giada De Laurentiis) Recipe

Posted by
Rate It!
Spanish Potato Omelet (Giada De Laurentiis)
Add your photo!
Ingredients
21
Count
Nutrition
499
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
  2. Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
  3. Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
  4. Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
  5. Quick and Easy Romesco Sauce:
  6. Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Yield: 2 cups.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 499.03 Kcal (2089 kJ)
Calories from fat 325.12 Kcal
% Daily Value*
Total Fat 36.12g 56%
Cholesterol 167.62mg 56%
Sodium 1158.07mg 48%
Potassium 806.46mg 17%
Total Carbs 33.47g 11%
Sugars 7.12g 28%
Dietary Fiber 4.47g 18%
Protein 13.29g 27%
Vitamin C 102.1mg 170%
Iron 112.7mg 626%
Calcium 171.6mg 17%
Amount Per 100 g
Calories 148.5 Kcal (622 kJ)
Calories from fat 96.75 Kcal
% Daily Value*
Total Fat 10.75g 56%
Cholesterol 49.88mg 56%
Sodium 344.61mg 48%
Potassium 239.98mg 17%
Total Carbs 9.96g 11%
Sugars 2.12g 28%
Dietary Fiber 1.33g 18%
Protein 3.96g 27%
Vitamin C 30.4mg 170%
Iron 33.5mg 626%
Calcium 51.1mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top